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STARTERS
Nachos
155 g corn chips
2 tomatoes, peeled and finely
chopped
½ cup grated tasty cheese
½ cup grated romano cheese
Avocado topping
1 large avocado, stoned, peeled and
chopped
2 tsp lemon juice
½ cup sour cream
2 spring onions, chopped
2 tsp minced garlic
1 tsp chilli
Layer corn chips and tomatoes in an oven-
proof dish, finishing with a layer of cheese.
Bake at 200ºC for 10-15 minutes, or until
cheese melts and is golden. To make top-
ping, place avocado, lemon juice, sour
cream, spring onion, garlic, and chilli in
blender jug. Use the Blend function, blend
until smooth. Spoon the avocado topping
onto corn chips and serve immediately.
Cheese sticks with pesto
12 slices white sandwich bread, crusts
removed
2 tsp grain mustard
4 sp grated parmesan cheese
½ cup grated tasty cheese
1 sp finely chopped fresh coriander
1 egg, lightly beaten
cayenne pepper
vegetable oil for cooking
Pesto
1 cup fresh basil leaves
2 cloves garlic
2 sp lemon juice
60 g pine nuts
½ cup olive oil
60 g grated parmesan cheese
Roll each side of bread with a rolling pin,
to flatten as much as possible. Combine
mustard, parmesan cheese, tasty cheese,
coriander and cayenne pepper to taste in a
bowl. Divide mixture between bread slices
and spread over half of each slice. Brush
unspread sides of bread slices with beaten
egg. Roll each slice up tightly using the egg
to seal rolls. Arrange side by side on a tray.
Cover and refrigerate until ready to cook.
Heat oil in a frypan and cook cheese sticks,
a few at a time until golden all over. Drain
on absorbent kitchen paper. To make pesto,
place all pesto ingredients into blender jug,
blend using the Blend function until finely
chopped and smooth. Serve with cheese
sticks.
Tip: Use wholemeal or grain bread instead
of white bread.
Prawn toast
6 slices white bread, crusts removed
250 g green prawns, shelled and dev-
eined
1 sp soy sauce
2 tsp cornflour
2 tsp snipped chives
1 tsp finely chopped fresh ginger
1 egg, lightly beaten
1 cup sesame seeds
oil for cooking
Cut each slice of bread into four, finger
lengths. Set aside. Place prawns, soy sauce,
cornflour, chives and ginger in blender jug.
Use the Blend function. Blend until smooth.
Spread mixture on one side of each piece
of bread. Brush with egg and sprinkle with
sesame seeds. Heat oil in a frypan and cook
bread pieces a few at a time until golden.
Remove from oil with a slotted spoon, drain
on absorbent kitchen paper. Serve immedi-
ately with a soy sauce dipping sauce.
SOUPS
Wonton soup
125 g lean pork meat, trimmed and
roughly chopped
125 g green prawns, shelled and dev-
eined
2 cm piece ginger, peeled and sliced
1 sp soy sauce
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